Our Brewery

Smoky Mountain Brewery is proud to serve our own handcrafted microbrews throughout the entire Copper Cellar Family of Restaurants. Each beer is brewed in one of the four breweries in East Tennessee. Each microbrew is handcrafted in small batches to provide you with the freshest, most flavorful all-natural beers possible.

Our handcrafted beers are available to take home for your enjoyment from any Smoky Mountain Brewery and most Calhoun’s locations. Our beers are also now available at a few other local retailers and venues in the greater Knoxville area.

Our Beers

At our microbrewery we are proud to create many different "beer experiences". All of our beers are brewed entirely without the use of chemical preservatives, additives, or pasteurization.

Because we focus on the quality of the product instead of the packaging and marketing, there is no "corner cutting" in either the ingredients or the process. This means we can use the best possible malts and hops available and age each batch in the slow traditional way, resulting in the freshest, smoothest, and tastiest beers available anywhere.

Mainstays

Mountain Light

A pale, light-bodied, American style lager. Refreshing and low in carbs and calories. Crisp, clean and delicately hopped.

Velas Helles

Continental style lager enjoyed throughout Europe. Less hoppy than Pilsner and very drinkable. Light color. Balanced with Bavarian hops.

Cherokee Red Ale

Medium bodied and well balanced amber ale with a slight fruity note. Inspired by the "Red" ales of Ireland.

Tuckaleechee Porter

Dark ale with a chewy, roasty character derived from the use of caramel and dark roasted malts.

The Brewing Process

Industrial beer brewing starts with malted grain, which is passed through a milling machine...

This will crack the dried kernels and grind them into a coarse powder. The cracked malt is then steeped with hot water in a large, stainless steel vat called a mash tun...

Producing a thick, sweet liquid called wort. The wort is boiled, or brewed, for up to two hours in a large kettle

After it is cooled, the wort is then transferred to a fermentation tank...

Where yeasts slowly convert the grain sugar to alcohol. The liquid (now beer) may then be passed through a filter

To remove the yeast residue. The wort is pumped into a large conditioning tank to age

Where it undergoes another fermentation. During aging, the beer becomes naturally carbonated. Some brewers elect to filter the beer again after aging. The finished beer is then mechanically bottled, and may be pasteurized